My cookbook is here! 
These zucchini and feta egg biscuits are a delicious, low carb breakfast. They’re packed with flavor from the zucchini and feta!
These low carb, gluten free zucchini and feta egg biscuits pack incredible flavor into a simple, high protein bake. Shredded zucchini, tangy crumbled feta, and sharp scallions come together in a savory base that tastes indulgent while keeping things light and nourishing.
Preparation is virtually effortless and takes under 30 minutes from start to finish. Blending cottage cheese and eggs creates a rich, fluffy binder that holds everything together while adding a substantial protein boost.
Combined with melted mozzarella and salty feta, the batter bakes up with perfectly golden edges and a warm, cheesy center that feels comforting without any extra fuss.
Ideal for meal prep, these versatile bite-sized biscuits transition seamlessly from a quick weekday breakfast to a savory afternoon snack. Grab one on your way out the door, pair them with a fresh green salad for lunch, or serve them warm alongside your favorite Mediterranean mains.
If you like this recipe, you will also love my Easy Spinach + Feta Egg Biscuits or my Easy Broccoli + Cheddar Egg Biscuits.
Thank you for stopping by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! Now love your life!
High Protein + Low Carb Zucchini Feta Egg Biscuits
Ingredients
- 1 cup (125 g) zucchini, grated, squeezed + packed
- 6 eggs, lightly beaten
- 1/2 cup (105 g) cottage cheese
- 3/4 cup (85 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1/2 tsp baking powder
- 1/2 tsp each salt, garlic powder + onion powder
- 1/2 cup (55 g) shredded mozzarella
- 1/3 cup (50 g) feta cheese, crumbled
- 2 scallions, diced
Instructions
- Preheat oven to 375℉. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the eggs and cottage cheese until combined. Next, add in the almond flour, coconut flour, baking powder, salt, garlic powder, onion powder and mix until incorporated. Fold in the zucchini, mozzarella, feta and scallions. Then, use a large scooper and transfer about 1/4 cup to the baking sheet. Top each with a little more mozzarella. Bake for 22-25 minutes or until golden brown on top.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- If you don’t have coconut flour, you can use more almond flour.
- If you don’t like feta cheees, you can sub in cotija, goat cheese or halloumi.
- Make sure you squeeze the zucchini shreds well.
My dough didn’t come out like balls. Mine was a little wider but very tasty. It don’t think I beat it long enough. I’ll try again.
Can you use sourdough started in place of flours or in combination? How much?
I havent tried it that way – sorry!
Love the ingredients and the fact that it is low in carbs and sugar.
Thank you Judy!
could I use whole wheat flour in these?
followed the recipe, they came out flat and tasted like card board.
HI Vanessa, sorry the recipe didnt work for you!
make sure you squeeze out the liquid as much as possible… you can also add a touch more of the flours if the batter is not thick enough for you.
It’s possible the almond flour or coconut flour brands as well as the cottage cheese percentage could’ve altered your recipe. All of these can make a difference. Some cottage cheeses have more liquid or less, some are almost dry. Stella has excellent recipes and experience. Sometimes you have to adjust ( which she recommended in her comments above regarding adding more flour if needed ) when making recipes as many things can affect how they turn out.
I haven’t made these , just read the recipe. I wonder if you increased the flour mixture slightly if that would create a drop biscuit. Just a thought. Sounds tome like they were way too moist or cut back on the amount of eggs might also work
Hi Doreen, I havent tried it any other way than this. Please let us know if changing the recipe worked for you! Thank you
Love the flavor and ease of making them. Next time I’ll squeeze out the zucchini more. Mine didn’t mound as shown.
Hi Diane, I’m so glad you liked the biscuits! Yes make sure you squeeze out the liquid as much as possible… you can also add a touch more of the flours if the batter is not thick enough for you.
There is no way this batter is going to work as a drop biscuit. I followed the recipe and wrung out the liquid from the zucchini very very well. I needed to add about 3/4 of a cup of AP flower and still it would not form a drop biscuits. had to put it in a baking pan and bake it as a frittata/ zucchini pie. Most recipes i’ve seen for this type of biscuit uses a maximum of three eggs , not six.
Why would you give one star to a recipe that you haven’t tried? That’s very unkind, and it hurts Stella’s algorithm. So, I haven’t tried it yet, but I’m giving it five stars to help balance out your negativity.
Love the recipes
Thank you!
can i sub grrek yogurt for cooage chs? or other sub
Hi Valerie, I haven’t tried it with Greek yogurt but should work. Or sour cream
How many biscuits come out from this recipe? How many are considered a breakfast portion? can they be frozen and reheatez?
Thank you.
HI Sara, this recipe makes 10 biscuits. You can do one or two for a serving. It depends on your personal goals and appetite.
Yes you can freeze them and reheat!
La proverò subito ☺️ Grazie 🙏 per la ricetta ❤️
I don’t have either of those flours would regular flour work?
Hi jeanne, I haven’t tried this recipe with all purpose flour so I cannot say for sure if that would work
I like it.
Thanks Jean!
I’ve thought more about this recipe because I’m not going to waste the ingredients and will eat it. I think you should check the recipe on your side. was there supposed to be some baking soda? I think biscuits usually have some.
Not at all like a biscuit. They spread. I added oat flour to the second portion and added ground flax seeds. That helped some. I wouldn’t make it again.
HI Phyllis, I’m sorry the recipe didnt work for you.